Lasagna Roll-Ups

Hey everyone, it’s Natasha and today I’m gonna teach you how to make lasagna roll-ups. These have all of the same great flavors that you love in lasagna. They’re beefy, cheesy, saucy, so delicious and they’re way easier to serve.

Why You’ll Love This

These have all of the same great flavors that you love in lasagna. They’re beefy, cheesy, saucy, so delicious and they’re way easier to serve.

You don’t really have to wait. With traditional lasagna, you do have to let it set a little bit. Otherwise, it can kind of slide apart on you and be really hard to cut. But this one, you can just dig right in and it’s done.

Ingredients

For the Noodles

• 12 lasagna noodles
• about three tablespoons of salt

For the Meat Sauce

• a tablespoon of olive oil
• a pound of lean ground beef
• half a cup of diced onions
• three minced garlic cloves
• a teaspoon of salt
• half a teaspoon of black pepper
• half a teaspoon of oregano
• 24 ounces or three cups of classic marinara sauce

For the Cheese Sauce

• 15 ounces of ricotta cheese
• one and a half cups of shredded mozzarella cheese
• a quarter cup of parmesan cheese
• one large egg
• one fourth cup of freshly chopped parsley

For Assembly and Topping

• a half a cup of meat sauce
• remaining meat sauce
• shredded mozzarella cheese
• a little bit of parsley

Instructions

1. Start by cooking 12 lasagna noodles according to the package instructions.
2. Fill a large pot with water and add about three tablespoons of salt.
3. Once the water is at a rolling boil, add the noodles one at a time to keep them from sticking together.
4. Stir the pasta occasionally.
5. Place a deep pan or dutch oven over medium high heat with a tablespoon of olive oil.
6. Add a pound of lean ground beef and cook for about two minutes, breaking it up with your spatula until it’s no longer pink.
7. Then add half a cup of diced onions and continue cooking for about three minutes or until the onions are softened.
8. Next, add three minced garlic cloves, a teaspoon of salt, half a teaspoon of black pepper and half a teaspoon of oregano.
9. Saute that another minute or until the garlic is fragrant.
10. Add 24 ounces or three cups of classic marinara sauce.
11. Bring that to a simmer, then turn off the heat.
12. Once the noodles are al dente or firm to the bite, drain off the hot water and fill the pot with cold water and let it simmer for about a minute or two.
13. In a mixing bowl, combine 15 ounces of ricotta cheese, one and a half cups of shredded mozzarella cheese, a quarter cup of parmesan cheese, one large egg and one fourth cup of freshly chopped parsley.
14. Stir that together until it’s really well combined and set it aside.
15. Arrange the first batch of noodles in strips in a single layer.
16. Spread one fourth cup of the cheese sauce or about an ice cream scoop worth over each noodle.
17. Spread those out evenly.
18. Next, add a heaping tablespoon of meat sauce and place that in a strip down the center of each noodle.
19. Roughly spread that meat sauce.
20. Roll the noodles one at a time, semi-tightly.
21. Repeat that same process with the remaining six lasagna noodles.
22. Then take a nine by 13 casserole dish and spread about a half a cup of meat sauce over the bottom of each noodle.
23. Transfer the roll-ups into the casserole dish, keeping them in a single layer.
24. Spread the remaining meat sauce evenly over the roll-ups.
25. Now add the shredded mozzarella cheese.
26. Cover the top with foil, then bake at 375 degrees Fahrenheit in the center of your oven for about 40 minutes.
27. Then remove the foil and set the oven to broil for two to three minutes or until the cheese is lightly golden.

Cooking Tips

• I like to add a few extra noodles because some of them will break while cooking.
• Once the noodles are al dente or firm to the bite, drain off the hot water and fill the pot with cold water and let it simmer for about a minute or two. This will keep the noodles from sticking together.
• To keep my workstation clean, I like assembling these lasagna roll-ups on a non-stick baking sheet.
• Remember there’s no need for perfection because these will get rolled up.
• Don’t worry about any of the sauce coming out on the ends because the messier these are, the tastier they will be.
• That little bit of meat sauce is important because it prevents the roll-ups from sticking to the dish.
• Make sure you use every bit of that meat sauce for a really juicy lasagna.
• The cheese creates a crust over the top as it melts, keeping the lasagna roll-ups from getting dry.

Serving Suggestions

• Add a little bit of parsley. Add that fresh pop of color and flavor.
• It is so easy to serve this.

I hope you guys are so, so excited to make this.